Almond and Italian Parsley Pesto
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Almond & Italian Parsley Pesto is great served with crusty bread as a party finger food or tossed with pasta for a delicious, bright, fresh, lunch or dinner.
Here's the recipe for this tasty pesto that many readers asked for when they saw it combined with penne pasta in the pork chop recipe earlier this week. It's a great simple addition to any dish you would use pesto like tossed with any plain pasta or spread on crostini for a simple appetizer or hors d'ouevre.
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Almond and Italian Parsley Pesto
A versatile pesto recipe, Almond and Italian Parsley Pesto is great served with crusty bread as a party finger food or tossed with pasta for a delicious lunch or dinner; so bright, fresh and flavorful.
Ingredients
- ½ cup toasted whole almonds
- 1 cup chopped Italian Parsley, or basil if you prefer
- 1 clove minced garlic
- ⅓ cup finely grated Parmesan cheese
- extra virgin olive oil
- pinch black pepper
Instructions
Toast the almonds in a shallow pan for 4-5 minutes in a 375 degree F oven.
Combine all ingredients together in a food processor.
You may want to add more or less oil to the pesto according to taste or the way you plan to serve it.
Taste for seasoning, it generally will not need salt because of the salt content in the Parmesan cheese.
Nutrition Information
Yield
2Serving Size
Amount Per Serving Unsaturated Fat 0g
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How much olive oil is needed for this recipe?
It really depends on the purpose of your pesto. Less to toss with pasta, more to use as a dip.
Do you use almonds with or without peel around? (I am writing from Germany and whole almonds are usually available with their peel, so I had to peel them first).
I've used both. It's a matter of preference.
Could you please provide a general guideline for how much oil is needed as a spread on French bread. Thank you.
It's really up to you. Add it a little at a time and check it until you get the consistency you want.